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Cacao Extract (Theobroma cacao) – Cocoa Flavanols 10–55%
Theobroma cacao
- Marker compound
- Cocoa flavanols
- Standardisation
- 10–55% (HPLC)
- Assay method
- HPLC
- Plant part
- Seed
- Origin
- Ivory Coast, Ghana, Ecuador, Peru
Cacao Extract (Theobroma cacao) – Cocoa Flavanols 10–55%
Cacao extract is produced from the bean of Theobroma cacao (Malvaceae family) and supplied as a standardized extract powder, standardized to Cocoa flavanols. Available grades: 10%, 25%, 55%. Typical sourcing: Ivory Coast, Ghana, Ecuador, Peru. For B2B formulation in nutraceuticals & supplements.
10%25%55%
Specifications
| Botanical name | Theobroma cacao |
| Common names | Cacao |
| Plant family / part | Malvaceae / Bean |
| Marker compound | Cocoa flavanols |
| Phytochemical class | Flavonoids › Flavan-3-ols (catechins) |
| Available grades | 10%, 25%, 55% |
| Made-to-order grades | 25% (produced on request; confirm lead time) |
| Assay method | HPLC |
| Pharmacopoeia & standards | USP, EFSA opinion / novel food |
| Form | Standardized Extract |
| Origin | Ivory Coast, Ghana, Ecuador, Peru |
| Pack sizes | Sample (50 g), 250 g, 1 Kg, 5 Kg, 25 Kg |
| Shelf life & storage | Typically 24 months in sealed original packaging; store cool, dry and away from light |
Formulation focus
- Cognitive Health
- Heart & Circulation
Industries
Nutraceuticals & Supplements
Traditional systems: Latin American & Amazonian, African traditional
Documentation
The Technical Data Sheet and Safety Data Sheet (GHS format) can be downloaded from this page; the batch Certificate of Analysis is supplied on request. Confirm the assay method (HPLC, UV or gravimetric) on the CoA, as results differ between methods.
For B2B formulation and research use. Statements have not been evaluated by the FDA or other regulators; this ingredient is not intended to diagnose, treat, cure or prevent any disease.
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